Totally Delicious
Lebanese Smoked Aubergine Dip
This is a healthier and slightly milder version of the traditional dip known as Babaganoush. It's completely delicious with toasted pitta bread or even crudites if you are feeling virtuous.
- On a big gas ring, char the aubergines one at a time all over, turning occasionally until more or less black. They will start to smoke- this is normal and will provide lots of flavour! The process of smoking the aubergines takes roughly 7 minutes and can be done directly onto the hot coals of a barbecue or, under the grill (although the flavour is less pronounced than on the gas ring or on any other bare flame).
- Once smoked, place the aubergines into a zip lock bag and shut tight. This is useful since the aubergines are hard to handle when quite so hot and the bag helps to take off the skins more easily.
- Whilst they are cooling, decant the yoghurt into a mixing bowl with the garlic, lemon juice and quite a generous amount of seasoning. When adding the aubergines, try and remove as much of the black skin as possible and add to the yoghurt mixture.
- Blitz with a hand held blender until smooth.
- Serve with a garnish of paprika.
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Ingredients 3 small aubergines, weighing approximately 700g whole and altogether
1 small garlic bulb, grated very finely juice of 1/2 lemon 150 g pot of 2% fat Total Greek Yoghurt salt and pepper to taste Prep: |